Friday, March 9, 2012

Magners Brown Butter Blondies

I think the name of these blondies says it all. As soon as I see the words brown butter, I know I'm getting into something good. When that brown butter is in blondies, it gets even better. When you add Magners Irish Cider to those blondies, the only thing you'll ask yourself is why didn't I try this sooner?!It's no secret that I have a thing for blondies, so it's been in my head for a while to make some fit for Saint Patrick's Day. Using Magners was a clear choice for me because it's one of my favorite drinks, and in my opinion I think a little booze in blondies is a very good thing. In case you're not familiar with Magners, it's an alcoholic cider made from apples. The best way I can describe the taste is by saying it has a mild sweetness from the apples, and has a bite to it that balances it perfectly. When I started putting the recipe together, I knew brown butter would enhance the flavor of the cider beautifully. I adapted my go to blondie recipe and the final result turned out awesome! This is definitely a recipe I will make again and again.
After a few test runs I ended up using a half cup of cider in the recipe which works out great because you have some for the blondies and some for you! The cider makes these blondies a bit lighter than a typical blondie, and cuts the sweetness nicely. I love the beautiful golden color they get on top, and those little specks of brown butter you see, well, I call that love! Hope you enjoy them!

Brown Butter Magners Blondies

1 & 1/2 sticks unsalted butter, room temp

1/2 cup sugar

1 cup light brown sugar

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla bean paste or vanilla extract

1 & 1/2 cups cake flour

1 teaspoon baking powder

1/2 cup Magners

Preheat oven to 350 degrees.

Brown butter over a medium heat stirring occasionally. Take it off the heat once it gets a nice color. Once you remove it from the heat it will continue to cook and get a bit darker. Keep a close eye on it because once it starts get color it burns very quickly.

Once the butter has cooled cream butter and sugars till light and fluffy.

Add eggs and vanilla bean paste.

Alternate adding dries with Magners.

Line a 9" x 13" pan with parchment, spray with non stick spray, and fill with batter.

This Magners will be a rare find, but I already have plans for a visit to the liquor store tomorrow. This will be on the list because I want to taste the flavor of these. Your picture does reveal a wonderful texture too. Another keeper-thanks!

This Magners will be a rare find, but I already have plans for a visit to the liquor store tomorrow. This will be on the list because I want to taste the flavor of these. Your picture does reveal a wonderful texture too. Another keeper-thanks!

Meghan, how did you know I'm DYING to learn to make a great blonde brownie (just so I can eat it)? I dare anyone to take my cc cookie or chocolate brownie crown. I dare them. But blonde = no one home. Thank you for this post! Magner's here I come.

MMM, these look like perfection! I love that you used Magners, alcohol gives a wonderful flavor not to just savory dishes, but also to baking. The color of these blondies is lovely, not overdone, not underdone, just perfect! I would eat these in a heart beat if I had the chance, fabulous job :) Hope you have a lovely weekend! Congratulations on the top 9! You totally deserve it :)

Oh I LOVE Magners. My favorite brand of cider. I normally only buy it for St. Patrick's Day. It's hard to find where I live. I might have to part with a bottle just so I can try these blondies. They look amazing.

I must make these wonders for St.Patrick's Day!...I have a great difficulty finding Vanilla paste here in France...can I possibly make my own? I have vanilla beans, vanilla sugar and vanilla extract...but, alas, no paste! Thank you for any enlightenment!

Made these this weekend...SO GOOD! Light and you get that just a hint of with the Magner's. For a little extra, I gave it a Magner's Drizzle - a slightly heaping 1/4 c. of powdered sugar and enough Magner's to get it to a consistency that it will "dry" once drizzled.

About Me

Pastry chef & cake artist glamming up desserts one recipe at a time. I love all things pink and believe disco dust makes everything better. Passion fruit is one of my weaknesses and I live in heels! For information on custom cakes, dessert catering, recipe development, and consulting please visit my website.